I am just diving into Marc Vetri's new book, Mastering Pizza. They say don't judge a book by its cover. This one may convince you otherwise. The photography by Ed Anderson is stunning, to say the least. One pizza recipe called the Maurizio was just simplicity at it finest. I won't get into details on the name of this pizza, originally called the Renato and now the Maurizio. My main point is that if you love making pizza, you are going to love this book. We are particularly fond of the Baking Steel being mentioned throughout.

This rosemary and parmigiana pizza recipe is just brilliant. I'm not even a big fan or rosemary, but the subtleness will leave you wanting more.